31 May 2010

I hope my American friends are enjoying their Memorial Day long weekend. Here in Canada we celebrated Victoria Day long weekend last week, but, no matter where you live on the planet, the first long weekend of the season seems to be perfect timing for firing up the grill. To celebrate let's cook up a grilled classic... the burger!!!This is definitely not a Meatless Monday post!

Here in the Okanagan we are having an unusually wet and cool Spring. What has happened to the "sunny Okanagan"? While our eastern provinces are harvesting the first ripe strawberries of the season we are still in the "radish stage". It is usually the opposite, but even if it sounds like I am complaining I am not really. There will come a time when we are lamenting the unrelentless heat, but, until then, I think I will enjoy the cooler weather. These conditions makes it perfect for hiking, pole-walking or walking the dog. Weather is one of those aspects of our lives we cannot change and just accept gracefully. I have learned to take each day as it comes and enjoy what is in store for me. So when it seems too stormy for grilling burgers outdoors turn to your kitchen appliances!!

To start the week off I am joining in on the Foodbuzz Daily Specials once again. Today's feature on Foodbuzz are griddlers such as the one from Cuisinart here at CHEFS™ If you have a griddler among your kitchen appliances you will find it very versatile. You can cook for a crowd with 4 grills rolled into one... panini press, flat grill, contact grill and griddle. The combination will give you four cooking options with this multi-tasking appliance and you won't heat up the whole house!!! Very important in the middle of summer.

Using the griddler I decided to make one of the simplest and uncomplicated burgers known to man. I would be the first to tell you that I don't usually eat simple, uncomplicated flavours but sometimes simple really is just the best way to go. You could switch it up and replace the cheddar with any number of cheeses you have on hand, add any spices or herbs you wish but today was a day to travel back to the roots of a recipe. Instead I chose to keep the simplicity of the burger and leave it unadorned to allow the true meat flavour to capture my taste buds. Ground sirloin of the highest quality, sweet Vidalia onions, a little salt and pepper and whatever condiments you choose and you have mastered the burgers from your local hangout or drive-in. If this brings back memories of the days when your food was brought to your car, thick milkshakes, unfrozen fries and penny loafers then finish licking your chops now. If you are too young to remember those days you will still enjoy this burger too:D

I found the idea for this recipe on Saveur. When life just seems too complicated go for the simple things in life and arrest your taste buds with the tried and true flavours of this classic. Serve it with a grilled corn salad and a pint of your favourite beer and sit back and enjoy the holiday weekend.

Working in 2 batches, heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute. Top each patty with a portion of the onions; season with salt. Press onions into the meat and cook for 1 minute more.

Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown. Serve on buns.

Makes 6 burgers

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

22 comments:

Hello Valli...I was coming in this morning to thank you for having inspired my muffin baking this weekend. I was inspired by that Banana Chocolate Olive cake you had made recently. I hope you don't mind if I jazzed it up just a tinch: added some chopped roasted nuts, shredded coconut and a smidgen of Kahlua liquer ;o) They were wonderful. So much so...they're already in tummies other than my own. Well, with bathing suit season coming...I guess it's a good thing that I had foodie company ;o) They had the excuse of having to bring one to their spouses. How could I refuse?BTW...no need to envy our Eastern strawberries...well at least not the ones from Quebec. This weekend my excitement to get these berries was overshadowed by the surprising tartness...where's the sugar? Hopefully the scenario will be more promising next weekend.I rarely eat burgers anymore...but when I do...it definitely should look and taste like yours ;o)Have a great week and flavourful wishes, Claudia

This looks delicious and appropriate for today. I don't know why, but your blog is now in French and no option for English!! Alas, my French is limited to menus, asking for the bathroom and the train station!Hope I can figure out the problem!!

I know I haven't been well, lately. But I always enjoy reading your posts! When did you do this gorgeous face lift? Gorgeous! The burger looks yummy, too - and the photograph just sings on the new background. Larger font - at least with my browser. But back tot he burger... no griddles here. I am not sure why. I BBQ at -40. Maybe that's why.:)Valerie

Search This Blog

"Be yourself, everyone else is taken."

INDEX

Relax

My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.